Four-Cheese Bow Ties Recipe

With its red tomatoes and green parsley, this dish always looks beautiful on a holiday buffet. My daughter-in-law shared the recipe from her family, and it's now a favorite with our family, too.—Mary Farney, Normal, Illinois

Directions

In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat.

Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.Yield: 12 servings.

Originally published as Four-Cheese Bow Ties in Casserole Cookbook
2001, p164

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"This recipe is one of my families all time favorites! It is very light, and so much different from the same old pasta with sauce recipe. They cheer when I tell them that we are having this for dinner. Love it!"

"I have made this several times and my entire family loves it. I add grilled chicken cut into cubes to make it a main dish as well as add chopped spinach. I don't like blue cheese so I leave it out and it still comes out great! other variations I've tried, add Italian sausage with a package of taco seasoning for a Mexican meets Itialian dish."

"This is a delicious, elegant but simple to make recipe that even works for company. It goes nicely with parnesan knots and an Italian tossed salad. My kids cheer when I tell them that I am making this dish! EXCELLENT!"